Oats & Chia Congee

This version of congee requires no translation: It’s oat porridge with a twist. Everyone in the family can enjoy. Oats deliver excellent  nutrition  and energy and fortify mom’s lactation/ Chia adds an extra protein kiick. To make it extra easy to digest and to cut a few minutes off the cooking time, soak the oats in water for a few hours.

Print Recipe
Oats & Chia Congee
Course Breakfast, Snacks
Prep Time 10 mins
Cook Time 25 mins
Servings
people
Ingredients
Course Breakfast, Snacks
Prep Time 10 mins
Cook Time 25 mins
Servings
people
Ingredients
Instructions
  1. Boil 2 cups ( 1 L) water to a boil.
  2. Add rolled oats
  3. Reduce the heat to medium and let cook. Cover 3/4 of the top of the pot for 10 mins
  4. Reduce heat and simmer for another 15 mins; add more water if needed
  5. Add the chia seeds and condensed milk, stirring occasionally so the seeds separate and incorporate into the mixture. Once the grains are soft and creamy, and most of the liquid are absorbed, remove from heat
  6. When ready to eat, serve warm with milk.
  7. Add Singapore Lactation Bakes's Lactation granola and fresh fruits to add the extra crunch and flavours.
Share this Recipe

Milk Boosting Papaya Soup With Fish Recipe

Print Recipe
Milk Boosting Papaya Soup With Fish Recipe
Booster: Green Papaya, Ginger, Fish
Course Main Dish
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
people
Ingredients
Instructions
  1. Peel, remove seeds and cut papaya into small chunks
  2. Wash fish and cut into pieces. Drain off excess water and rub on salt. Set aside.
  3. Wash ginger. Do not peel the ginger. Cut into slices.
  4. In a pan, heat sesame oil on medium fire. Fry half of the ginger slices till fragrant. Fry both sides of the fish head or fillet till golden brown. Put aside.
  5. Use a claypot to heat sesame oil again on medium fire. Fry remaining ginger slices till fragrant. Add water and bring to a boil.
  6. Add red dates and wolfberries, followed by papaya. Bring to a boil again for about 5 minutes.
  7. Add fish and simmer on low heat for about 30 minutes. Avoid stirring to prevent the fish from breaking apart.
  8. Taste to adjust seasoning. If needed, add salt, ginger powder and sesame oil. Serve hot.
Share this Recipe

Chicken Barley Soup

Print Recipe
Chicken Barley Soup
Milk Booster: Barley, Garlic
Course Soup
Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
people
Ingredients
Course Soup
Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
people
Ingredients
Instructions
  1. Heat a large pot over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min.
  2. Add broth, water and barley. Boil, then reduce heat to medium-low.
  3. Simmer, covered, until barley is tender, about 25 min. Stir in chicken and peas until chicken is cooked through, about 10 min.
Share this Recipe

Miso Chicken Stew

Print Recipe
Miso Chicken Stew
MILK BOOSTER: Miso
Course Main Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Course Main Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Marinate chicken in miso paste for 1 hour
  2. Heat up 2-3 tablespoons of vegetable oil in a pan, and sear the chicken pieces until lightly browned all over. Remove to a plate.
  3. Add the chicken to a big pot, along with the carrots, miso paste and mirin.
  4. Add water or chicken stock to just cover all the ingridents
  5. Put in pressure cooker for 25 min or Bring everything to a boil, then turn down the heat and simmer slowly for 45 minutes to 1 hour, until the chicken is tender.
Share this Recipe

Dashi Ramen Soup

Print Recipe
Dashi Ramen Soup
SUPERFOODS : miso, seaweed, bok choy MILK BOOSTER: mushrooms
Course Soup
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Course Soup
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Instructions
  1. Bring a pot of water to boil then season with salt. Add the ramen noodles and simmer uncovered for 1-2 minutes or until the noodles are al dente
  2. Drain the water then rinse with cold water to prevent them from sticking. Separate the noodle into the bowls
  3. Warm the oil in medium saucepan
  4. Sauté the mushrooms and bok choy until tender
  5. Stir in water, kombu and miso paste and bring to a low boil
  6. Ladle the soup into bowls and serve warm
Share this Recipe